France is the spiritual home of both haute cuisine and fine wine, and few pleasures compare to pairing the two in perfect harmony. Understanding regional pairings can enhance not only your meal but your appreciation for the artistry behind both food and wine.
Coq au Vin and Burgundy Pinot Noir
This iconic dish of chicken braised in red wine hails from Burgundy, making a regional Pinot Noir the perfect pairing. The wine’s subtle red fruit, earthy undertones, and acidity complement the dish’s richness without overpowering it.
Bouillabaisse and White from Cassis
Originating from Provence, this seafood stew features aromatic herbs and saffron. A white wine from nearby Cassis or a Vermentino from Corsica offers the minerality and freshness needed to stand up to the bold flavours of the dish.
Beef Bourguignon and Côtes du Rhône
While the dish is traditionally made with Burgundy, a robust Côtes du Rhône or even a Syrah from the Northern Rhône offers a spicier counterpoint to the hearty beef and red wine sauce. Look for wines with structure, body, and dark fruit.
Ratatouille and Chinon
A celebration of vegetables, Ratatouille is a colourful Provençal dish that shines with a medium-bodied red like Chinon, made from Cabernet Franc. Its herbal edge and bright acidity pair perfectly with the stew’s tomato and herb notes.
Duck Confit and Madiran
Rich, savoury duck confit demands a bold red. Madiran, made from the Tannat grape, is tannic and dark-fruited—a brilliant match that cuts through the fat and balances the flavours.
Cheese and Sauternes
For dessert or after dinner, few pairings are as divine as a blue cheese like Roquefort with a glass of Sauternes. The sweet wine’s honeyed character beautifully offsets the sharp saltiness of the cheese.
Conclusion
Pairing food and wine the French way is about honouring tradition and understanding balance. When in doubt, match wine with the region from which the dish originates. At Ideal Wine Company, we believe every meal is an opportunity to travel through taste. Bon appétit!
